Watermelon Feta-Style Salad with Mint

Watermelon Feta-Style Salad with Mint

This dairy-free version uses a tangy cashew-based 'feta' crumble instead of cheese. The contrast of sweet watermelon, salty crumble, and fresh mint is irresistible.

Cashew 'Feta'

• 1 cup raw cashews, soaked 2 hours and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1 clove garlic
• 2–3 tablespoons water

Salad

• 4 cups cubed seedless watermelon
• 1 English cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze

Instructions

1. For the cashew feta: blend all ingredients in a food processor until crumbly. Set aside.
2. Arrange watermelon and cucumber on a large platter.
3. Scatter red onion, mint, and basil over the top.
4. Crumble the cashew feta evenly across the salad.
5. Drizzle with olive oil and balsamic glaze.
6. Serve immediately.

Serves 4. Best assembled right before serving to keep watermelon crisp.